Cook With Ancient Grains

Tired of rice and pasta? Try one of these 10 tasty recipes for quinoa, bulgur, farro and other healthy alternatives

Kamut is one of many ancient grains that are becoming increasingly popular in the U.S. — the food passionates/Corbis

The "ancient grains" category refers to a number of grain varieties (and some seeds, such as quinoa, that are used as grains in cooking) that have been eaten in various parts of the world for centuries.

They're a more recent phenomenon in U.S. kitchens, but now spelt, sorghum, millet, quinoa, bulgur, buckwheat, teff, barley, Kamut and amaranth are some that you'll find in many grocery stores — and in many wonderful recipes like these.

Farro is a cousin of the wheat berry, quick-cooking and chewy. In minestrone, it won't get mushy as pasta and rice sometimes do. This recipe does have a high sodium content, based in part on the Italian seasoning and the Romano cheese. You can adjust as needed for your dietary considerations (note that the U.S. Centers for Disease Control and Prevention recommends that adults age 51 and older consume no more than 1,500 milligrams of sodium per day).

Quinoa is not a grain but an edible seed that's high-protein, and a good source of fiber, magnesium, calcium and iron. This side dish recipe, with red onion and red bell pepper, can be served warm or cold.

When cooked, the texture of millet can become creamy, almost like mashed potatoes, or fluffy, like rice. It's a good source of heart-healthy magnesium. This recipe is full of contrasting textures: juicy tomatoes, crunchy roasted peanuts and the soft millet.